2 (8 ounce) packages refrigerated fat-free crescent rolls2 (8 ounce) packages low-fat cream cheese1 TBSP. light mayonnaise1 (1 ounce) package ranch dip or substitute*1/4 tsp. garlic powder and 1 tsp. dill weed1 cup shredded cheddar cheese1 cup each: broccoli, cauliflower, carrots, green peppers, red peppers
1. Press crescent rolls flat on a cookie sheet.2. Bake as directed on package, LET COOL.3. Mix together cream cheese, mayo and ranch dip pack.4. Chop up vegetables.5. Spread cream cheese mixture on baked crescent rolls.6. Put chopped up vegetables evenly over top.7. Sprinkle cheese on top of vegetables.8. Refrigerate 1 hour.
*For lower sodium version, use garlic powder & dill weed. For snack version, use toppings on whole wheat crackers.You can also click on the LSU AgCenter publication for tips on Heart Healthy eating.
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